Crispy Glazed Tofu with Bok Choy

Crispy Glazed Tofu with Bok Choy

4 Reviews
From: EatingWell Magazine, March/April 2014

Pressing tofu helps extract liquid so it cooks up perfectly in this healthy Chinese tofu recipe. Look for plum sauce—a sweet-and-sour condiment—near other Chinese sauces in most supermarkets. Serve with steamed brown rice.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 14-ounce package extra-firm water-packed tofu, drained
  • ¼ cup plum sauce
  • 3 tablespoons ketchup
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon Shao Hsing rice wine (see Tips)
  • 2 teaspoons canola oil plus 1 tablespoon, divided
  • 3 scallions, trimmed and cut into 2-inch lengths
  • 1 teaspoon minced garlic
  • 1 teaspoon minced fresh ginger
  • 4 baby bok choy, quartered lengthwise
  • ¼ cup water
  • 1 teaspoon toasted sesame seeds (see Tips)


  • Active

  • Ready In

  1. Fold a kitchen towel in half and place on a cutting board. Cut tofu in half horizontally and set on the towel. Put another folded towel and a weight (such as a heavy skillet) on the tofu; let drain for 15 minutes.
  2. Meanwhile, whisk plum sauce, ketchup, soy sauce and rice wine in a small bowl and place near the stove.
  3. Cut the pressed tofu into ¾-inch cubes and place near the stove.
  4. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add scallions, garlic and ginger; cook, stirring, for 30 seconds. Add bok choy and cook, turning, until bright green, 1 to 2 minutes. Add water, cover and steam until tender, about 2 minutes. Transfer everything to a plate. Wipe the pan dry.
  5. Return the pan to medium-high heat, add the remaining 1 tablespoon oil and heat until shimmering. Add the tofu in a single layer. Cook, without stirring, until starting to brown, 2 to 3 minutes. Stir and continue cooking, stirring frequently, until brown on all sides, 6 to 8 minutes more. Add the sauce; cook, stirring, until the tofu is well coated, 1 to 2 minutes. Serve with the bok choy, sprinkled with sesame seeds.
  • Shao Hsing (or Shaoxing) is a seasoned rice wine used in Chinese cooking to flavor sauces, marinades and stir-fries. Look for it in Asian specialty markets or with other Asian ingredients in large supermarkets. Dry sherry can be used as a substitute.
  • For the best flavor, toast nuts and seeds before using in a recipe. To toast small nuts, chopped nuts & seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Serving size: ½ cup tofu & 1¼ cups bok choy
  • Per serving: 208 calories; 11 g fat(1 g sat); 3 g fiber; 19 g carbohydrates; 12 g protein; 99 mcg folate; 0 mg cholesterol; 5 g sugars; 9 g added sugars; 7,415 IU vitamin A; 47 mg vitamin C; 381 mg calcium; 4 mg iron; 557 mg sodium; 918 mg potassium
  • Nutrition Bonus: Vitamin A (148% daily value), Vitamin C (78% dv), Calcium (38% dv), Folate (25% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 other carbohydrate, 1 vegetable, 1 lean meat, 1 fat

Reviews 4

January 12, 2015
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By: EatingWell User
Agree with prior post regarding the ketchup. All I tasted was ketchup; next time will omit it entirely
January 11, 2015
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By: EatingWell User
Easy & Delicious! Great recipe even for my non-vegetarian family! Nice to change up our weeknight dinners with the addition of this delicious tofu dinner. Will be making this one again and again!
June 02, 2014
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By: EatingWell User
So-so dish Made this exactly as directed, excepted used some cornstarch on tofu before sauteing to help crisp the outside. The amount of ketchup overwhelmed the delicate plum sauce. Not sure I will make this again, but if I do, I will definitely reduce the ketchup amount. Very filling entree, though. Pros: Easy, quick Cons: Very ketchupy
March 12, 2014
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By: EatingWell User
I thought this recipe was awesome but I don't think this would be sufficient for 4 people. My hubby has a big appetite and there was barely enough for both of us (maybe if served with rice). I don't often make tofu at home because it is never as good as when I get it out, but the frying beforehand definitely gives it a restaurant quality. I used hoisin sauce because I couldn't find plum sauce anywhere, and I also used rice wine vinegar. I served the tofu over (rather than alongside) the bok choy as it needed the sauce for flavor. Very tasty but next time I will double the recipe!
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